Name: Harissa Chicken and sweet potato stew
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 8 chicken thigh/drumstick; 1 onion; 1 red or yellow red pepper; 1 Tbsp harissa paste; 1 Tbsp sun-dried tomato paste; 500 ml chicken stock; 2 large sweet potatoes; 2 large handfuls of baby spinach leaves

Harissa Chicken and sweet potato stew

30 Aug 2018

by Dinna

Prep Time

5 minutes

Cook Time

50 minutes

Total Time

55 minutes

Background

For a midweek supper a comforting, one-pot stew is the ideal meal. This Harissa Chicken and sweet potato stew is super easy to make, slightly spiced and truly yummy! Serve it with a crispy salad and perhaps some flat bread.

Ingredients

8 chicken thigh/drumstick
1 onion
1 red or yellow red pepper
1 Tbsp harissa paste
1 Tbsp sun-dried tomato paste
500 ml chicken stock
2 large sweet potatoes
2 large handfuls of baby spinach leaves

Instructions

Thinly slice the onion.
Heat the oil in a casserole dish and gently sauté the onion for five minute. Add the chicken and cook for 10 minutes until lightly browned. Keep turning them over.
Meanwhile slice the pepper and dice the sweet potatoes. Add these to the chicken and cook for a further 5 minutes, under cover.
Mix the hot chicken stock with the harissa paste and sun-dried tomatoes and pour over the chicken.
Bring to the boil, cover and gently simmer for 35-45 minutes until the chicken is cooked through and the sweet potatoes are tender.
Add the spinach, cover and cook for a couple of minutes until the leaves have wilted.
Serve warm.